JP2012235745A - Uncooked dough inclusion body for chilled storage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide uncooked dough that can be stored for long periods without requiring a complex temperature control.SOLUTION: In an unheated dough inclusion body for chilled storage, dough with a water activity of 0.90-0.98 that is prepared by adding, to a mixture of flour and water, 3.0 mass% of alcohol based on the total mass of the mixture is packed in a container by gas flush packaging, using a gas including Oconcentration of 1 vol.% or less and COconcentration of 45 vol.% or more.

Description

  The present invention relates to a non-heated dough enclosure that can be stored for a long time in a chilled state, and a method for storing the non-heated dough.

  Dough obtained by hydration and kneading flour such as wheat flour is used as various foods such as bread, udon, noodles, cakes, cookies, and pizzas. However, when this is stored unheated (so-called raw state), microorganisms attached to the dough from the atmosphere and microorganisms contained in the dough grow in a very short time, and the dough can be transformed into dough in a short time. There is a problem that it cannot be stored for a long time due to deterioration such as corruption.

  The growth of microorganisms in food and the resulting decay are affected by the amount of water in the food. What can be used for the survival and proliferation of microorganisms is water called free water in food, and the amount of free water contained in food is indicated by the value of water activity (Aw). That is, if the water activity value is low, the microorganisms are difficult to grow and the preservability of the food is improved. Therefore, the storage stability can be improved by lowering the water activity value of the food.

  Various proposals have been made to control the water activity to enhance the storage stability of foods. Patent Document 1 describes that raw pasta dough with water activity (Aw) reduced to 0.90 or 0.91 by adding salt to the dough can be stored under low oxygen and refrigeration. Patent Document 2 discloses a paste-like baking for a chilled container containing a given powder raw material, fats and oils and liquid sugar as main raw materials and sealing a dough having a water activity value adjusted to 0.86 or less. Confectionery dough is described. Patent Document 3 describes that semi-dry noodles having a water activity of 0.80 were encapsulated with a sustained-release alcohol preparation to obtain semi-raw noodles that can be stored for a long time.

  However, since the technique of Patent Document 1 needs to reduce the water activity, there is a possibility that the quality of the dough may be deteriorated, and there is a problem that the taste changes because salt is added. Moreover, in Patent Document 1, it is necessary to store the dough at a low temperature of 4 ° C. or 6 ° C., and it cannot be stored for a long time in a so-called chilled state (about 10 ° C.). There will be a cost. In addition, the techniques of the cited documents 2 and 3 require that the water activity of the dough is adjusted to be relatively low (less than 0.86). In a food having a relatively large amount and a soft texture, there is a problem that the flavor and texture may be lowered.

  It would be desirable if the preservability could be improved without reducing the water activity value of the food and without requiring complicated temperature control.

Special table 2003-514559 gazette Japanese Patent Laid-Open No. 3-147735 Japanese Patent Laid-Open No. 11-137195

  This invention is made | formed in view of said problem and the actual condition, and makes it a subject to provide the non-heated dough which can be preserve | saved for a long time in a chilled state, maintaining normal water activity value as dough.

  As a result of intensive studies to solve the above problems, the present inventors have found that a water activity obtained by adding 3.0% by mass or less of alcohol to a mixture containing flour and moisture is 3.0% by mass or less based on the total mass. If the dough of 90 to 0.98, or the dough whose pH is adjusted as necessary, is gas-packed and packaged in a container using a gas having a specific composition, it is stored for a long time in a chilled state at around 10 ° C However, since the growth of the number of microorganisms in the dough can be suppressed, it has been found that the dough can be stored for a long time without being heated.

That is, the present invention provides a dough having a water activity of 0.90 to 0.98 prepared by adding 3.0% by mass or less of alcohol to a mixture containing flour and moisture, based on the total mass of the mixture. By providing a non-heated dough enclosure for chilled storage, characterized in that a gas containing an O ₂ concentration of 1% by volume or less and a gas containing a CO ₂ concentration of 45% by volume or more is gas-wrapped and packaged in a container. It solves the above problems.
In the present invention, a dough having a water activity of 0.90 to 0.98 is prepared by adding an alcohol in an amount of 3.0% by mass or less to a mixture containing flour and moisture with respect to the total mass of the mixture. A step of enclosing the obtained dough in a container by gas replacement packaging using a gas containing an O ₂ concentration of 1% by volume or less and a CO ₂ concentration of 45% by volume or more; The above-mentioned problems are solved by providing a method for storing unheated dough, comprising the step of storing the obtained unheated dough enclosure in a chilled state.

  According to the present invention, it is possible to control the growth of microorganisms over a long period of time in a chilled temperature range from around 0 ° C. to around 10 ° C. in a non-heated state in a dough having a water activity that allows microorganisms to suitably grow. Therefore, it is possible to provide a safe and sanitary dough such as unheated flour dough without performing complicated and costly temperature management such as frozen storage and distribution in a frozen state. In addition, non-heated dough having a high water activity can be provided in a state in which the quality deterioration immediately after production is maintained at a high level and the reduction in quality due to the frozen state and the labor of thawing are eliminated. .

The microbial count measurement result of the non-heated dough (Aw 0.900 to 0.940) in the inclusion body after 30 days of chilled storage. The microbial count measurement result of the non-heated dough (Aw 0.900-0.940) in the inclusion body after 45 days of chilled storage. The microbial count measurement result of the non-heated dough (Aw0.960) in the inclusion body after chilled storage for 30 days.

  The non-heated dough to which the present invention can be applied is not particularly limited as long as it is a dough mainly made of flour produced by a normal procedure. Examples of the dough include breads; pizza, pasta; noodles such as udon, buckwheat and Chinese noodles; baked confectionery such as cakes, biscuits, cookies, scones, muffins, pancakes, waffles and donuts; steamed bread; Other doughs such as castella can be listed.

Examples of the flour that is the main ingredient of the dough include wheat flour such as weak flour, medium flour, semi-strong flour, strong flour, durum flour, whole wheat flour, rye flour, rice flour, buckwheat flour, starch or modified starch, etc. It is not limited to these.
Examples of the water mixed with the flour include materials usually used for the above-mentioned dough such as water, milk, soy milk, egg, fruit juice, vegetable juice and the like. Furthermore, protein materials such as soy protein, wheat gluten, egg powder, and skim milk powder; fats and oils such as animal and vegetable fats and oils; powdered fats and oils; dietary fiber, swelling agent and thickener , Emulsifiers, sugars, sweeteners, salt, spices, seasonings, vitamins, and the like, materials commonly used in the above-mentioned dough may be mixed.

The dough of the present invention further contains alcohol in addition to the above flour and moisture. Ethanol is preferred as the alcohol. By adding alcohol, a bactericidal effect during preparation of the dough and a bactericidal and bacteriostatic effect during chilled storage of the dough can be obtained. In order to obtain the former effect, the dough addition amount of alcohol is 3.0% by mass or less, preferably 2.0% by mass or less, more preferably 1.5% by mass with respect to the total mass of the mixture containing flour and moisture. It is below mass%. In order to obtain the latter effect, the content of alcohol in the non-heated dough in the produced non-heated dough enclosure is 1.5 to 0.1% by mass, preferably based on the total mass of the non-heated dough 1.0 to 0.1% by mass.
Since alcohol volatilizes during the manufacturing process, it is preferable to add alcohol during the preparation of the dough so that the non-heated dough enclosure is finished before it completely volatilizes. For example, when preparing unheated dough, the mixture containing flour and moisture is 3.0% by mass or less, preferably 2.0% by mass or less, more preferably 1.5% by mass, based on the total mass. The following alcohol is added, and then the non-heated dough is sealed so that the dough has an alcohol content of 1.5 to 0.1% by mass, preferably 1.0 to 0.1% by mass. What is necessary is just to adjust the manufacturing process of a heating dough enclosure.

  The water activity (Aw) of the dough containing flour, water (and other materials as needed) and alcohol obtained in this way is in the range of 0.90 to 0.98. The appropriate water activity may vary depending on the type of the dough (bread dough, pasta dough, noodle dough, cake dough, etc.), and the appropriate water activity value for each dough is in light of the final desired taste and texture. Those skilled in the art can appropriately determine. The water activity of the dough is generally 0.98 to 0.94 for bread dough, 0.98 to 0.92 for confectionery dough, 0.99 to 0.86 for noodle dough, and 0.99 for pizza dough, for example. Although it is -0.95, it can adjust suitably to the said range by changing the ratio of the water | moisture content and sugar content to mix. If the water activity exceeds 0.98, the growth of microorganisms becomes dominant, so long-term storage becomes impossible. Conversely, if the water activity is less than 0.90, the freshness and flavor of the dough, etc. Is damaged.

Further, the pH of the dough may be adjusted as necessary. If the pH of the dough is lower or higher than the pH preferable for the growth of microorganisms, the storage stability is improved. However, since the dough has an influence on the quality such as the taste of the dough, the pH of the dough is usually pH 4.0 to 8.0. However, in consideration of the taste of the dough, the pH is preferably adjusted to be weakly acidic to weakly alkaline with a pH of 6.5 to 7.5.
The pH of the dough may be adjusted to an appropriate range in consideration of the desired storage performance and the taste of the dough. For example, in order to store the non-heated dough for 30 days, when the water activity of the dough is 0.90 or more and less than 0.96, the pH may be pH 4.0 to 8.0, pH 6 .5 to 7.5 is preferable. Moreover, when the water activity of this dough is 0.96-0.98, the pH should just be pH 5.5 or less, However, pH 4.0-5.5 is preferable.

The dough is subjected to gas replacement packaging without heating, without heating. The replacement gas used here is preferably a gas that is substantially free of oxygen and that can be used for food packaging. The gas may be substantially composed of only one kind of gas, but is preferably a mixed gas. Examples of the gas that can be used include CO ₂ , N ₂ , He, Ne, and Ar gas. Preferable examples include a gas containing an O ₂ concentration of 1% by volume or less and a CO ₂ concentration of 45% by volume or more. More preferably, the CO ₂ concentration of the gas is 65% by volume or more, more preferably 85% by volume or less. Preferably, the balance of the gas containing the O ₂ concentration of 1% by volume or less and the CO ₂ concentration of 45% by volume or more is N ₂ . If the CO ₂ concentration is less than 45% by volume, the storage stability of the dough is lowered, and if it exceeds 85% by volume, the quality of the dough may be deteriorated during storage, or a sourness / acid odor may be imparted to the dough. .
In the gas replacement packaging, as long as the atmosphere in the produced non-heated dough enclosure has the predetermined gas composition, the gas replacement means is not particularly limited. For example, a method of flushing a gas of a given composition prepared in advance in a packaging container containing unheated dough and replacing the gas in the container, or after vacuum degassing the packaging container containing unheated dough The method of filling the gas of the composition is mentioned. Alternatively, the predetermined atmosphere may be realized by enclosing a commonly used oxygen scavenger in a packaging container to remove oxygen in the container.

  The packaging container for the gas replacement packaging may be a packaging container manufactured from a material normally used for gas replacement packaging of food, for example, a gas barrier or oxygen barrier plastic or metal. Examples of such packaging container materials include metals such as aluminum, polyvinyl alcohol (PVA), nylon (NY), ethylene / vinyl alcohol copolymer (EVOH), polyvinylidene chloride (PVDC), polyethylene terephthalate ( PET), polyvinyl chloride (PVC), aluminum laminate (AL), aluminum vapor deposition film (VM) silica vapor deposition film, PET / NY / polypropylene (PP) or polyethylene (PE), PET / NY / AL / PP or PE, Although PP / EVOH / PE, PP / PVA / PE, etc. are mentioned, it is not limited to these.

  The procedure for container packaging may be in accordance with a commonly performed method. For example, the above-described packaging container may be filled with the dough and gas, and if necessary, an oxygen scavenger, and the container may be sealed by a normal method such as heat sealing.

By the above procedure, the non-heated dough enclosure of the present invention can be produced. The dough in the inclusion body has a relatively high water activity value and can be stored for a long time in a chilled state despite being unheated.
In the present specification, the “chilled state” refers to a condition where the average temperature during storage is in the range of 0 ° C. to 10 ° C., and the “chilled storage” refers to storage in the chilled state. The chilled state includes a temporary deviation from the above temperature during the operation of the refrigeration apparatus, during the transfer of the non-heated dough enclosure of the present invention, during loading and unloading (generally, The product temperature is about ± 2 ° C.). Therefore, “chilled storage” in this specification can also be storage under temperature conditions in which the product temperature is maintained at −2 ° C. to + 12 ° C. The non-heated dough enclosure of the present invention can be stored for a long time even in a temperature range of 8 ° C. to 10 ° C., which is a high temperature range even in the above chilled state, reducing labor and cost for handling in a lower temperature range. Can be very useful.
In the present specification, “long-term storage” refers to storage for a period of 30 days or longer, preferably 45 days or longer.

In the dough enclosed in the non-heated dough enclosure of the present invention, the growth of microorganisms in the dough is suppressed, and the number of microorganisms per gram of dough is 45 minutes after storage in a chilled state for 45 days. Is less than 100 times the same number immediately after and less than 10 ⁶ cfu / g. Here, as the types of microorganisms to be measured, Corynebacterium genus, Staphylococcus genus, Lactobacillus genus, Leuconostoc genus, Bacillus genus gram positive bacteria, Pseudomonas genus gram negative bacteria, Candida genus, Cryptococcus genus, Rhodotorul, etc. Examples include fungi.
The method for measuring the number of microorganisms may be performed according to a conventional method, and for example, a flat plate coating method may be employed.

The water activity value of the dough, the amount of alcohol added to the dough, and the CO ₂ concentration of the replacement gas can all affect the storage stability of the dough enclosed in the non-heated dough enclosure of the present invention. If the water activity value of the dough is higher, it is preferable for storage of the dough to increase the amount of alcohol added and / or to increase the CO ₂ concentration of the replacement gas. In other words, in the fabric of a given water activity, when more alcohol addition amount, the CO ₂ concentration may be lower, or if the higher CO ₂ concentrations, even alcohol amount is less Good. Of course, any concentration is suitable for storage.
The pH value of the dough may also affect the storage stability of the dough enclosed in the non-heated dough enclosure of the present invention. For example, when the water activity of the dough is 0.96 to 0.98, the pH of the dough is 5.5 or less, preferably pH 4.0 to 5.5, which is suitable for storage.

Therefore, in the manufacturing process of the non-heated dough enclosure of the present invention, the amount of alcohol added and the CO ₂ concentration of the gas, and the pH value of the dough can be adjusted as necessary according to the water activity value of the dough. it can.
For example, when the water activity of the obtained dough is 0.94 or more and less than 0.96, if the CO ₂ concentration of the filling gas is 45% by volume or more, the amount of alcohol to be added is (flour) The same applies hereinafter with respect to the total mass of the mixture of water and moisture.) 3.0 mass% or less, for example, 2.0 to 3.0 mass%. Alternatively, if 65 vol% or more CO ₂ concentration in the fill gas, the amount of alcohol to be added above the 3.0 wt% or less, for example 1.5 to 3.0 wt%, preferably 1. 5 to 2.0% by mass. Alternatively, if the CO ₂ concentration of the filling gas is more than 65% by volume to 85% by volume or less, for example 85% by volume, the amount of alcohol to be added is 2.0% by mass or less, for example 1.0 to It is 2.0 mass%, Preferably it is 1.0-1.5 mass%.

For example, when the water activity of the obtained dough is 0.92 or more and less than 0.96, if the CO ₂ concentration of the filling gas is 45% by volume or more, the amount of alcohol to be added is 3 0.0 mass% or less, for example, 1.5 to 3.0 mass%. Alternatively, if the CO ₂ concentration of the filling gas is 65% by volume or more, the amount of alcohol to be added above is 3.0% by mass or less, for example, 1.0 to 3.0% by mass, preferably 1. It is 0-2.0 mass%. Alternatively, if the CO ₂ concentration of the filling gas is more than 65% by volume to 85% by volume or less, for example 85% by volume, the amount of alcohol to be added is 2.0% by mass or less, for example 0.1 to It is 2.0 mass%, Preferably it is 0.1-1.5 mass%.

For example, when the water activity of the obtained dough is 0.92 to 0.94, if the CO ₂ concentration of the filling gas is 45% by volume or more, the amount of alcohol to be added is 3. It is 0 mass% or less, for example, 1.5 to 3.0 mass%, preferably 1.5 to 2.0 mass%. Alternatively, if the CO ₂ concentration of the filling gas is 65% by volume or more, the amount of alcohol to be added above is 2.0% by mass or less, for example, 1.0 to 2.0% by mass, preferably 1. It is 0-1.5 mass%. Alternatively, if the CO ₂ concentration of the filling gas is more than 65% by volume to 85% by volume or less, for example 85% by volume, the amount of alcohol to be added is 1.5% by mass or less, for example 0.1 to The amount is 1.5% by mass, preferably 0.1 to 1.0% by mass.

Further, for example, if the water activity of the resulting fabric is 0.90 to 0.92, as long as 45 vol% or more CO ₂ concentration in the fill gas, the amount of alcohol to be added in the above, 2. It is 0 mass% or less, for example, 1.0 to 2.0 mass%, preferably 1.0 to 1.5 mass%. Alternatively, if the CO ₂ concentration of the filling gas is 65% by volume or more, the amount of alcohol to be added above is 1.5% by mass or less, for example, 0.1 to 1.5% by mass, preferably 0. 1 to 1.0% by mass. Alternatively, if the CO ₂ concentration of the filling gas is more than 65% by volume to 85% by volume or less, for example 85% by volume, the amount of alcohol to be added is 1.0% by mass or less, for example 0.1 to 1.0% by mass.

For example, when the water activity of the obtained dough is 0.96 to 0.98, the CO ₂ concentration of the filling gas is 45% by volume or more and the amount of alcohol is 3.0% by mass or less, for example, 1.0 to It may be 3.0% by mass, preferably 1.0-2.0% by mass, more preferably 1.0-1.5% by mass. The dough has a pH of preferably 5.5 or less, more preferably 4.0 to 5.5.

The water activity values, alcohol amounts, and CO ₂ concentration ranges listed above are all examples and are guidelines for actual adjustment. In reality, any of these three values can be continuously changed in relation to each other.
For example, if the CO ₂ concentration is 55% by volume with respect to a predetermined water activity value, the amount of alcohol is between the added amount when the CO ₂ concentration is 45% by volume and the added amount when the CO ₂ concentration is 65% by volume. The value of can be taken. If the CO ₂ concentration is 75% by volume, the amount of alcohol can take a value between the above-described addition amount when the CO ₂ concentration is 65% by volume and the addition amount when the CO ₂ concentration is 75% by volume.
Also, for example, if the water activity value of the dough is lowered, the required alcohol concentration and / or CO ₂ concentration can be lowered. Conversely, the higher the water activity value of the dough, the higher the required alcohol concentration and / or CO ₂ concentration. More specifically, for example, when the water activity of the dough changes by 0.2, if the CO ₂ concentration is the same, the required alcohol concentration can change by about 0.5% by mass. On the other hand, if the alcohol concentration is the same, the required CO ₂ concentration can vary by as much as 20% by volume.
Furthermore, when the water activity of the dough is 0.96 to 0.98, the pH value of the dough is preferably 5.5 or less.

In the non-heated dough enclosure of the present invention, the alcohol concentration of the dough and the gas composition in the enclosure may change during storage in a chilled state. For example, the CO ₂ concentration may increase or the O ₂ concentration may increase mainly depending on the action of lactic acid bacteria and yeast in the dough and the gas barrier properties of the packaging container. For example, the CO ₂ concentration can rise to around 5% after 45 days of storage.

  The content of alcohol in the dough encapsulated in the non-heated dough enclosure of the present invention may differ from the initial addition amount due to partial volatilization during preparation of the dough. For example, the alcohol content in the dough mixed for 2 minutes after alcohol addition and sealed in a container can be reduced to about 30 to 70% of the addition amount. After the dough is sealed in a container with gas replacement packaging, the alcohol content usually does not change much.

  EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited only to these Examples.

Example 1
1. Preparation of scone dough The materials were mixed according to the formulation shown in Table 1. The pH of the dough is 6.5, and the water activity (Aw) of the resulting mixture is adjusted to 0.90, 0.92, or 0.94 (within ± 0.003 each) using sugar and milk. did. Aw was measured using AQUA LAB Series 4TE manufactured by Inex. Alcohol was added to this dough and mixed to obtain a scone dough. The procedure is shown in Table 2.
The prepared dough was dispensed in a packaging container (material: silica-deposited pet / ONY / CPP, shape: 180 mm × 250 mm bag) at a rate of 9.5 to 10.0 g.

2. Inoculation of microorganisms The microorganisms listed in Table 3 were pre-cultured in a liquid medium, and 0.1 ml of a mixed solution of microorganisms adjusted so that the number of each bacteria became 10 ³ cfu / g was added to each dough. Soaked the entire fabric.

3. Gas replacement packaging N ₂ and CO ₂ were adjusted and mixed with MAP Mix 9001ME (PBI Dansentor) and buffer tank, and the dough was dispensed using a desktop vacuum packaging machine V-380G (Tohoku Static Co., Ltd.). Replacement packaging was performed and sealed to produce a non-heated dough enclosure. Further, at that time, by using CheckMate (PBI Dancer Company) by sampling inspection, the atmosphere in the encapsulated body after gas replacement packaging has a CO ₂ concentration within a target value ± 2.5% by volume, and an O ₂ concentration of 0 to 1 It was confirmed that it was in the range of volume%.
The conditions of the manufactured non-heated dough enclosure are as shown in Table 4 below. These non-heated dough inclusions were chilled at 10 ° C.

Example 2
A scone dough was prepared in the same manner as in Example 1, except that the pH of the dough was 5.0 and Aw = 0.96. This was inoculated with microorganisms in the same manner as in Example 1, and replaced with gas to obtain a non-heated dough enclosure. The conditions of the manufactured non-heated dough enclosure are as shown in Table 4 below. These non-heated dough inclusions were chilled at 10 ° C.

Test example 1
In Examples 1 and 2, the number of microorganisms in the non-heated dough in the inclusion body produced under the conditions shown in Table 4 was measured immediately after packaging, after 30 days of storage, and after 45 days of storage, respectively. N = 2 each.
The number of microorganisms was measured by the surface smear plate method. Specifically, it was performed as follows. The sample solution was prepared by adding 90 mL of 0.1% peptone water to 10 g of dough and homogenizing with a stomacher. Thereafter, 0.1 mL of the sample solution or 0.1 mL of the sample solution diluted 100-fold or 10000-fold was inoculated on the surface of the medium in which various agar media were solidified in advance, and the cells were smeared uniformly with a congeal bar and cultured. As the medium and culture conditions, an aerobic culture at 35 ° C. for 48 hours using a standard agar medium (Eiken Chemical), and an anaerobic culture at 35 ° C. for 72 hours using an MRS agar medium (MERCK) for measuring the number of lactic acid bacteria. , 35 ° C. using a culture medium for corynebacterium (as shown in Table 5), aerobic culture for 48 hours, and 25 ° C. using a chloramphenicol (100 ppm) -containing potato dextrose medium (Becton Dickinson), A 5-day aerobic culture was employed. In the description of the number of microorganisms, the number of colonies grown on the medium was multiplied by the dilution factor to obtain the number of bacteria per gram of dough (cfu / g). For example, when 3 colonies were observed after culture in a medium inoculated with 0.1 mL of the sample solution without diluting the sample solution, the concentration was set to 3.0 × 10 ² cfu / g. Based on the number of microorganisms in each medium, the value of the medium having the maximum number of microorganisms was used as the microorganism count measurement result.

The results of measuring the number of microorganisms after 30 days and 45 days of storage of each fabric of Example 1 are shown in FIGS. 1 and 2, and the results of measurement of the number of microorganisms of each fabric of Example 2 after storage for 30 days are shown in FIG. .
In the case where the CO ₂ concentration of Examples 1 and 2 is 85%, the atmosphere in the enclosure is replaced with only CO ₂ (O ₂ concentration of 1% or less, the rest is CO ₂ ), and stored for 30 days and 45 days. The number of microorganisms later was similar to the CO ₂ concentration of 85% in Examples 1 and 2, but the freshness of the dough after storage decreased, and the dough after cooking had sourness / acid odor. there were.

Claims (11)

A dough having a water activity of 0.90 to 0.98 prepared by adding 3.0% by mass or less of an alcohol to a mixture containing flour and moisture, based on the total mass of the mixture, has an O ₂ concentration of 1 volume. % Non-heated dough enclosure for chilled storage, characterized in that the container is gas-replaced and packaged with a gas containing a CO ₂ concentration of 45% by volume or less.   The inclusion body according to claim 1, wherein the water activity is 0.92 or more and less than 0.96. The inclusion body according to claim 2, wherein the CO ₂ concentration is 65% by volume or more.   The inclusion body according to claim 3, wherein the amount of the alcohol is 2.0 mass% or less.   The inclusion body according to claim 4, wherein the amount of the alcohol is 1.5 mass% or less. The inclusion body according to claim 3, wherein the CO ₂ concentration is 85% by volume or less.   The enclosure of Claim 6 whose quantity of the said alcohol is 1.5 mass% or less.   The inclusion body according to claim 7, wherein the amount of the alcohol is 1.0 mass% or less.   The inclusion body according to any one of claims 2 to 8, wherein the water activity is 0.92 to 0.94.   The inclusion body according to claim 1, wherein the water activity of the dough is 0.96 to 0.98, and the pH of the dough is 5.5 or less. A step of adding dough having a water activity of 0.90 to 0.98 by adding an alcohol in an amount of 3.0% by mass or less to a mixture containing flour and moisture, based on the total mass of the mixture;
Sealing the obtained dough into a container by gas replacement packaging using a gas containing an O ₂ concentration of 1% by volume or less and a CO ₂ concentration of 45% by volume or more to obtain a non-heated dough enclosure;
And storing the obtained non-heated dough enclosure in a chilled state.

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